Ingredients
- Carrots, peeled and chopped: 1 pound
- Butter, unsalted: 4 tablespoons
- Honey: 2 tablespoons
- Garlic, minced: 3 cloves
- Fresh Thyme: 1 tablespoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Fresh Parsley, chopped: 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Stir in the honey, salt, pepper, and thyme.
- Step 3: Place the chopped carrots on the prepared baking sheet. Pour the honey garlic butter mixture over the carrots and toss to coat evenly.
- Step 4: Spread the carrots in a single layer on the baking sheet.
- Step 5: Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
- Step 6: Remove from the oven and garnish with fresh parsley before serving.
Notes
- Store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat leftover carrots in a skillet over medium heat to re-crisp them slightly.
- These carrots make a delightful side dish alongside roasted chicken, pork, or even a vegetarian lentil loaf.
- Don't overcrowd the baking sheet; use two if needed to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American